May 15, 2017

David Ford Named Executive Chef At Café Sebastienne in Kansas City

Finding the right chef with a passion for creating delicious “New American” cuisine, took the leadership team and Board of Trustees for The Kemper Museum of Contemporary Art around the country and back --- where they ultimately offered the job to a fresh local talent.

David Ford accepted the position of executive chef of Café Sebastienne, and his first day in the restaurant will be Monday, May 8. Ford most recently served as the chef de cuisine for Port Fonda working closely with owner and executive chef, Patrick Ryan.

Everyone is excited to have Ford on board, especially Executive Director of The Kemper Museum of Contemporary Art, Barbara O’Brien.

“He brings an incredible wealth of experience and creativity to Café Sebastienne that builds on a powerful history and legacy of excellence, and I am confident that our visitors will grow to know and appreciate David and his approach to New American cuisine with every dining experience,” said O'Brien.

Ford will step into his new role at Café Sebastienne, 4 months after the unexpected passing of Jennifer Maloney who proudly served as executive chef of Café Sebastienne for over two decades.

Maloney left behind a rich culinary legacy at Café Sebastienne that started with sourcing the best seasonal ingredients and proteins from local farms and then building them into delicious lunch and dinner dishes that were as comforting, as they were creative.

It is a strong foundation that Ford will use to build his new menu from, but he will also have the freedom to bring his own culinary point-of-view to the popular museum cafe.

“I look forward to putting my skills to work at the museum,” said Chef Ford. “Café Sebastienne has long been a culinary staple in this community and I am excited and honored to continue and add to that tradition. Food is creative, and what could be better than sourcing the Museum’s artwork and architecture for inspiration when imagining new dishes?”

His 20-year restaurant career began in Lincoln, Nebraska, Ford traveled and cooked in multiple regions of the Midwest, developing his signature regional flavors along the way.

Hitting his stride in Chicago he worked at several notable independent and chef-driven restaurants including Avec, C-House, Telegraph and Bluebird, before moving to Kansas City.

Tony Glamcevski, the Director of Food & Beverage, Special Events for Café Sebastienne is looking forward to working with Ford as the two will be responsible for upholding the level of service and food that Café Sebastienne has become known for.

“I am thrilled to have David bring his culinary viewpoint to Café Sebastienne,” says Glamcevski. “His experience has included a wide breadth of culinary styles and kitchens, while working for some of the most respected chefs in Chicago and Kansas City.”